Your ideal meatless Monday meal; roast butternut squash, couscous, lentils and kale topped with raisin pesto and crumbled feta.

Creamy white wine gravy with canned veggies and buttery homemade biscuits. Jackfruit imitates the taste and texture of chicken in this dish!

This is the easiest, cheapest way to make vegetable broth. You will never buy it again!

Sweet and sour sauce made without refined sugar or ketchup. Serve over roasted broccolini or your favorite vegetable.

A healthy, hearty, vegan sweet potato lentil stew with kale and carrots.

Creamy garlic soup made with baked garlic and served with croutons and thyme. Fantastic.

Zucchini fritters in tomato and paprika cornmeal crust.

This Vegetarian Sheet-Pan Gnocchi Bake is easy, healthy, and delicious! Easily made vegan or gluten-free.

Coffee & Five-Spice Roasted Rainbow Carrot Salad – Make good use of those amazing organic rainbow carrots you scored at the farmer’s market.

Easy to make and gently spiced with garlic, ginger and turmeric this bright and healthy dish is also tasty and filling.

One Pot Mushroom Ragu with Rigatoni Pasta. A quick and easy vegetarian dinner – all cooked in one pan!

The delicious combination of Japanese curry spices and udon make for a filling bowl of soup.

Smashed Potatoes with fresh herbs, a delicious contradiction of creamy and crunchy deliciousness.

These simple veggie skewers are packed with flavour thanks to their soy-balsamic marinade and herby vegan green goddess dressing.

Zucchini and Lemon Ricotta Flatbread For Two

A tasty and quick way to prepare bok choy with hints of sesame, ginger, and crushed red pepper.

Simple grilled Summer vegetables with a Turkish garlic yogurt sauce called cacik.

This white bean Korean hummus is made using cannellini beans, and spiced up with K-Mama sauce, lime, and cayenne.

20 Minute Cheese Tortellini with Veggies. Sauteed onions, yellow summer squash and green beans, tossed with cheese tortellini.

Toaster oven broiled zucchini rounds are simple to make and a great way to use up summer squash.

Fresh vegan spring rolls with tangy peanut sauce. Easy to make and bursting with flavor!

Tender baked sweet potato with crunchy paprika chickpeas and dollops of lemony parsley and walnut pesto.